Tuesday, 11 December 2012

Pear, cranberry & white chocolate pastry (2 colours)

My version of this looked rather messy as for some reason the white chocolate didn't melt enough to become runny. I don't think I overcooked it so am not sure what went wrong.

I might try adding some ground cinnamon or cloves to the filling next time, but it's delicious without.

Puff pastry - 500 g
Dried cranberries - 35 g
Pear halves - 2 * 400 g tins, drained and sliced
White chocolate - 150 g, chopped into small pieces
Egg - 1, beaten with 1 tbsp of water

1) Halve the puff pastry and roll out into 2 large squares. Cut off the corners and save the pastry trimmings for decorating. Place one square on a greased baking tray.
2) Mix together the cranberries, pears and 100 g of the chocolate and spoon over the pastry on the baking tray, leaving an inch at each edge.
3) Mix the egg and water together and brush the edges of the pastry. Top with the remaining square and brush all over with the egg and water. Press down the edges with a fork and then make several 2 inch slits, 2 inches apart through the top of the pastry. Decorate with the extra pastry (we made it into some holly leaves).
4) Bake at 190°C for about half an hour until the pastry is golden brown. Leave to cool and then melt the remaining chocolate in a bowl over a pan of hot water. Drizzle over the pastry to decorate. Serves 8.


  1. The taste combination is amazing, white choc goes extremely well with pears and cranberries.